Findings from University of Agriculture Sciences in the Area of Health and Medicine Described (Controlled Germination for Cooking Quality and Nutritional Enhancement of Underutilised Little Millets).

A recent study conducted at the University of Agriculture Sciences in Karnataka, India, focused on the controlled germination of little millets to enhance their cooking quality and nutritional value. The research found that 24-hour germinated little millets showed increased levels of vitamin C, total soluble solids, alpha-amylase activity, and overall acceptability for cooked grains compared to non-germinated and shorter germination periods. The study concluded that germinated little millets could be beneficial for obese and diabetic individuals, as well as for formulating functional ingredients in weaning and complementary mixes or convenience foods. For more information, the research article "Controlled Germination for Cooking Quality and Nutritional Enhancement of Underutilised Little Millets" can be found in the Indian Journal of Traditional Knowledge. [Extracted from the article]